Ramadan Bread
Welcome to "Mutevazi Lezzetler" Cuisines video pages!
at this episode, we are sharing a special recipe of Holy Ramadan Month
we will bake a Ramadan Bread, which also includes milk
lets see the ingredients list at first
then we will see how to cook it
1 pack of instant yeast
1 tbsp granulated sugar
1 cup of warm water
1 cup of warm milk
1/6 cup of sunflower oil
1 egg white
1 tsp salt
and flour, as much as the mixture gets in
for the surface; 1 egg yolk
and nigella seeds
as you can see the
the ingredients list is very simple
but it is a little bit different than
traditional Ramadan Bread
we are going to bake a bun style Ramadan Bread
which are sold in cake shops in Turkey
now, lets see how to bake
while baking a Ramadan bread...
we are using a deep bowl, like this
firstly, Im pouring 1 cup of warm water in it
Im adding 1 pack of yeast
and 1 tbsp of granulated sugar
and mixing it by fingertips
until the sugar and the yeast dissolves in it
and now, respectively
I m adding 1 cup of warm water
1/6 cup of sunflower oil
and 1 egg white into the mixture
I want to separate the egg white by this way
after breaking the egg, we let the egg white flow into the mixture
we will use the yolk later, for the surface
after adding
1 tsp salt
we are mixing it for a while more
it is the time of adding flour into the mixture
until the dough reaches the right consistency, it must not stick to your hands
Im kneading the mixture by adding flour little by little
it is enough to knead
the consistency must not be too high
we want to get a soft Ramadan Bread
now, we are covering the bowl
and resting the dough for about 45 minutes
the dough of the Ramadan Bread has grown very well
we are forcing over it a little, to remove its air
we can reverse it a few times also
it has a great consistency, it is too soft
Im sprinkling some flour over the bench
and kneading the dough for a while
after making it more homogenous by this way
Im placing the dough onto the middle of the tray
which I have placed a grease-proof paper
and Im rolling the dough out by fingertips, until it reaches the size of the tray
we are rolling it out by fingertips particularly
rolling it out by a rolling pin, makes the dough harder
it is a little bit boring, but it makes the dough softer
we are resting it for about 20  25 minutes
yes, after the resting
now, we are shaping it by fingertips
we are making a frame at first
you can use a knife for the frame, but traditional way, shaping by fingers, is better
now we are dipping fingertips randomly
we have put aside 1 egg yolk
now we are spreading it to edges at first
then, we are spreading it all over the suface
nigella seeds
we are sprinkling it, you can use sesame at the same time also
or you can use one of them
it depends on your wish
we have chosen the nigella seeds, because of its cure
now Im placing the tray into the oven, which is preheated to 374 F
the Ramadan Bread is baked, and seems great
now, you do not need to wait for Holy Ramadan Month
for eating Ramadan Bread
it is very easy to bake also
I hope that you will try it very soon
Bon Appetite! Afiyet Olsun!